Pineapple Bread Pudding
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Pineapple Bread Pudding

Submitted by: Geri Marion

Prep Time: 5 Minutes

Cook Time: 20 Minutes

Servings: 2

A lucious breakfast, brunch or lunch dish......or as a side to pork at dinner.

Ingredients

  • 2 egg, omega-3, cage-free, organic
  • 1 slc. sprouted whole grain bread, from organic grains
  • 1/4 c. coconut milk, unsweetened, full-fat, organic, canned
  • 1 pineapple, fresh, organic
  • stevia, liquid to taste
  • 2 tsp. coconut oil, raw, extra-virgin, organic

Directions

This may be cooked on the stove top or baked in the oven whichever you prefer Grease a glass baking dish with coconut oil if baking in the oven. Melt 2 tsp of coconut oil in a non stick pan if cooking on the stove. Pineapple should be cut and in the fridge prior to making this dish. Beat 2 organic eggs. Add coconut milk Crumble 1 slice of swg bread and add to egg mixture. Add stevia to taste. Add pineapple and mix all together. Pour into pan (if stovetop) and let cook on med heat with a lid on for about 10-15 minutes. If you are using the oven, Pour into a glass dish and bake at 350 degrees for 15-20 minutes until set.